Place tasted:I was floating on my back in a hot springs enjoying the Earths most sensuous element with calm surrender. Suddenly a couple of wispy clouds moved in a shameless dance of copulation across the periwinkle sky above me. I rose up to the edge where gentle breezes stroked and cooled, and the taste of an endearing red wine satisfied the whole of my senses. A deep breath blew into me and I received it like a warm embrace, feeling richly blessed and grateful.

On the snoot: Plump fruit hanging fat on the tree; breezing with the scent of a lake side orchard and wet willow branches.

Taste: Flavors of big cherry and ripe plum mingle with woody earth and cardamom pods. Dry and soft with cocoa dusted tannins that blend without overpowering. A long virile finish fills the mouth fully then lingers in a naked afterglow of unique and exotic expression.

Balance: Perfect. Very slight on sugars; acid quite gentle and understated though nice and dry. Although the alcohol is 14% it's not too hot and does not need extensive breathing time. Tannins are soft, plentiful and polished. Shapley legs cascade down the glass in patterns of unique form.

Comments: Poetry in a glass. I love the touch of cabernet which hangs like priceless jewels on an already beautiful being of pure royalty. Need more. MORE!

Place tasted:I was watching the ants moving around on concrete by my home where the 94 degree sunlight beat down on their freshly built domiciles. They seemed unaffected by the heat and in fact pretty happy about the whole thing. I guess that's where the expression 'happy as an ant' came from. Anyway, I couldn't help but wonder as I slowly chewed my wine from a nice shady vantage point, do ants sweat?

Served with: Mint Crusted Rack of Lamb (on smashed potatoes), which was easy to make and so good I thought I'd died and gone to heaven. It is an excellent choice with this wine.

Appearance: Like the naked silhouette of a beautiful woman dancing freely and draped in violet silks, almost completely hidden in the inky black night.

On the snoot: The scent of a chiseled hot sweaty man picking the blackberries he found growing near an old abandoned railroad track...

in other words, berry, testosterone and creosote, a heady, provocative cologne.

Taste: Ripe black current warms in layers of licorice spice nutmeg and peppercorn softened by herby catnip. Finish darns a long flowing gown of tannin with the sticky patina of tobacco and soft oak.

Balance: Robust body and long legs that show great enthusiasm as they go running down the sides of your lucky glass. Kind of hot out of the bottle so let her breathe for a couple of hours after opening so the flavors can warm and blossom. Tempered acids, almost no residual sugar, and a plethora of warm fuzzy tannins make for a firm, balanced structure.

Comments: She's full of character with many layers of flavor that compliment one another beautifully. My first impression was 'wow, this reminds me of Pinotage', which is one of my favorite wines. With all that tar and the dirty trolls feet, it was love at first taste.

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An Irish Blessing

...For Summer Solstice 17’, The New Moon,

and my Favorite Nephew’s Birthday

May you live a long life Full of gladness and health, With a pocket full of gold As the least of you wealth. May the dreams you hold dearest, Be those which come true, The kindness you spread, Keep returning to you.

-author unknown

Labyrinth Dancing

Delicate Incarnations

I look to see the fishy quickly

it’s been over an hour now

Is observation the force that animates him?

I find this thought disturbing

Flowers that bloom black on black

existing by scent alone

He seems relieved to be watched,

grateful even

All the tank indeed a stage

like mine, with me

A human moving around in her air bowl

for his amusement…

Maybe if I’m lucky

I might exist by His observation of Me

-S. Watson

Yummy Stuff

Cedar Planked SaLmona la wine witch

up to 4- 5 to 6 oz saLmon steaks or filets

cedar planks, soaked in water for at least 2 hours

prior to using

2 oz pineapple juice

1 Tbsp avocado oil

2 tsp miso paste

2 tsp lemon juice

1 tsp maple syrup

1/2 tsp grated ginger root

1/2 tsp grated garlic

some pepper

at least 1/2 a lemon for garnish

Combine all ingredients and then coat

the saLmon, cover with plastic wrap or

use plastic bag and refrigerate for up to but

not more than one hour

Heat grill to about 350

Lay planks on grill with space between them

Remove most of garlic or ginger bits from the saLmon

so it is smooth and just lightly seasoned

Discard any remaining liquid, if there is any

Lay saLmon on planks, skin side down if there is skin

Put cover on grill and cook 10-15 minutes just till fish is tender and

“Grandma Aggie says, "The Old Ones used to believe that salmon were people who looked like us, the two-leggeds. They lived in beautiful cities beneath the ocean floor. Every spring and fall they chose to put on the form of salmon to come back and feed the two-leggeds. They teach us that you have to give back."

In 2014, Grandma Aggie retired as the Keeper of the Sacred Ceremony. The Old Ones -- and the Salmon People -- are patiently waiting for the next Keeper to arrive.”

“The greatest trick the Devil ever pulled was convincing the world he didn’t exist”

-Keyser Soze
Look up, there he is!

Need Proof?

click the pic, for the love of God... make it stop!

That's Not Right!

click the pic

Mayzy Art

Digital Stamp Designs

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Blessings

Altoswan

Dangerous Levels of Fluoride in California Grapes

"The worst grapes for fluoride, it turns out, appear to be conventional varieties grown in California. Non-organic wines from California tend to test the highest for fluoride content, and various anecdotal reports indicate that they are the most likely to elicit negative side effects among those with strong sensitivities to fluoride"(read more)....and more...